White Chocolate Peppermint Fudge...

I can't believe that we are into the month of December!

I always try to get my Christmas shopping done early, but that never seems to be the case... although I am done before Christmas Eve.

If only I could be done by December, so I can dedicate the entire month to Christmas baking. I love baking up goodies to hand out to family, friends, neighbors, teachers... you name it. 

I know you and you live in good proximity to me... you're getting baked goods!

This year, I'll also be baking yummies for my husbands co-workers. I'm dedicating this weekend to nothing but baking. I'll be on baking overload...

... wish me luck!

Do you bake till you drop around the holidays? Do tell.

P.S. Make these while your at it!

White Chocolate Peppermint Fudge

Slightly Adapted from Eagle Brand Chocolate Fudge

• 3 Cups White Chocolate Morsels 
• 1 (14 oz) Can, Sweetened Condensed Milk
• Pinch of Salt
• 1 Teaspoon, Mint or Peppermint Extract
• 3 Large Peppermint Candy Canes, Crushed

Begin by lining an 8 inch square pan with wax or parchment paper, overlapping the paper on the sides for easier removal of the fudge once set.

Combine the morsels, milk, and salt in a medium sized heavy duty saucepan. Melt on low heat, stirring constantly. Once smooth, remove from the heat and stir in the extract. Pour the mixture into the lined 8 inch pan. Sprinkle the crushed peppermint candy canes over the top of the fudge and gently press in place. 

Chill in the refrigerator for 2-3 hours, or until set. Cut into squares, and store in parchment lined tins or Tupperware in the refrigerator. Set out a few minutes before serving, so the fudge softens a bit. Makes around 16 squares. More or less depending on how big the squares are cut.

Enjoy!

I'm linking this post up to I'm Lovin' It.

Peppermint Hot Chocolate...

 

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I hope everyone has started off December wonderfully!

My family has returned home and we are getting back into the swing of our usual routine again.

Now I can start my holiday baking!

I love this time of year...... even thought it takes a little getting used to in a hot tropical climate.

Although, it is warm where I live, I still like having a nice warm mug of hot chocolate every once in a while in the evening. It has winter written all over it.

My kids love it too!

The best kind of hot chocolate is the homemade kind. I kid you not. It's so much creamier and chocolaty and richer.

Please say you'll try it...

... it really is worth all the calories.

Peppermint Hot Chocolate

• 1-1/2 Cups Whole Milk
• 1/2 Cup Half and Half
• 6 Ounces of Good Quality Milk Chocolate (Do Not Use Bittersweet)
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Peppermint Extract
• Whipped Cream For Garnish

Begin by heating the whole milk and half and half on low heat in a heavy duty saucepan. While heating, chop the milk chocolate. It doesn't need to be finely chopped, but small enough that it will melt easily. Once the milk mixture begins to steam, add the chopped milk chocolate and stir or whisk until completely melted and incorporated. Finally, add the vanilla and peppermint extracts and stir. Ladle into mugs and dollop whipped cream on top. Serve with a peppermint stick for fun. Makes 3 small servings or 2 large servings. 

Enjoy!